Recipes
Date posted: 20/12/2017
Ingredients
| Everyday Favourites extended life vegetable oil | 40ml |
| Fresh onions (diced 15mm) | 200g |
| Fresh celery (diced 15mm) | 100g |
| Everyday Favourites garlic purée | 20g |
| Fresh chorizo | 180g |
| Everyday Favourites easy cook long grain rice | 450g |
| Everyday Favourites Cajun spice | 20g |
| Tomato purée | 45g |
| Fresh red chilli (diced 3mm) | 40g |
| Everyday Favourites chopped tomatoes | 500g |
| Essential Cuisine chicken stock mix | 1 litre |
| Maldon sea salt | 6g |
| Everyday Favourites oregano | 5g |
| Everyday Favourites salted butter | 40g |
| Corn-battered Cajun prawns | 50 |
| Lion Louisiana BBQ sauce | 300ml |
Method
- Heat the oil in a heavy-based saucepan.
- Chop the onions and celery and fry with the garlic purée until golden and slightly translucent.
- Add the chorizo and sauté until the oil is released. Add the rice and coat it with the released chorizo oil.
- Add the Cajun spice, tomato purée, red chillies and cook for a further 5-6 minutes.
- Add the chopped tomatoes and top-up with the stock, cook until nearly all the water has been absorbed and the rice is cooked.
- Stir through the salt, oregano and butter. Cover and leave until required.
- Fry the prawns until cooked, five per portion, and keep warm.
- Serve the Jambalaya, top with the prawns and a drizzle of the Louisiana BBQ sauce.